North Carolina Dipped Chicken Technique?

phatch

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I've seen recipes and videos.

I've saved one for me try some day but haven't yet tried it. I think it was cooks illustrated via the splendid table.

For this unusual sauced, or “dipped,” fried chicken, we started by brining chicken parts in a solution of salt, sugar, and water. We coated the chicken pieces in a seasoned flour mixture and let them sit in the refrigerator to ensure that the coating adhered. We then deep-fried them in 350-degree peanut oil until the coating was crispy. For the sauce, we combined Texas Pete Original Hot Sauce (a North Carolina specialty) with Worcestershire sauce, oil, molasses (to balance out the heat), and cider vinegar. We let the chicken cool for 10 minutes (to let steam escape) and then spooned the tangy-spicy sauce over top, which proved to be easier and less messy than dipping. The coating absorbed the lip-tingling sauce and still retained its crispy, craggy texture.

The chicken needs to brine for at least 1 hour before being coated in step 3. Do not brine the chicken longer than 4 hours or it will be too salty. Use a Dutch oven that holds 6 quarts or more. You’ll need one 12-ounce bottle of Texas Pete Original Hot Sauce for this recipe.

Ingredients
Brine
1/2 cup salt
1/4 cup sugar
2 quarts water

Chicken
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, thighs, and/or wings), trimmed
1 1/4 cups all-purpose flour
3/4 cup cornstarch
1 teaspoon salt
2 teaspoons pepper
1 teaspoon granulated garlic
1 teaspoon baking powder
3 quarts peanut or vegetable oil

Sauce
1 1/4 cups Texas Pete Original Hot Sauce
5 tablespoons Worcestershire sauce
5 tablespoons peanut or vegetable oil
2 tablespoons molasses
1 tablespoon cider vinegar

Directions
1. FOR THE CHICKEN: Dissolve the 1/2 cup salt and 1/4 cup sugar in 2 quarts cold water in large container. Submerge chicken in brine, cover, and refrigerate for at least 1 hour or up to 4 hours.
2. Whisk flour, cornstarch, granulated garlic, baking powder, 2 teaspoons pepper, and 1 teaspoon salt together in large bowl. Add 2 tablespoons water to flour mixture; using your fingers, rub flour mixture and water together until water is evenly incorporated and shaggy pieces of dough form.
3. Set wire rack in rimmed baking sheet. Working with 1 piece at a time, remove chicken from brine, letting excess drip off; dredge chicken in flour mixture, pressing to adhere. Transfer to prepared rack. Refrigerate chicken, uncovered, for at least 30 minutes or up to 2 hours.
4. Set second wire rack in second rimmed baking sheet and line half of rack with triple layer of paper towels. Add oil to large Dutch oven until it measures 2 inches deep and heat over medium-high heat to 350 degrees. Add half of chicken to pot and fry until breasts register 160 degrees and drumsticks/thighs/wings register 175 degrees, 13 to 16 minutes. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees.
5. Transfer chicken to paper towel–lined side of prepared rack. Let chicken drain on each side for 30 seconds, then move to unlined side of rack. Return oil to 350 degrees and repeat with remaining chicken. Let chicken cool for 10 minutes.
6. FOR THE SAUCE: Meanwhile, whisk all ingredients together in bowl. Microwave, covered, until hot, about 2 minutes, stirring halfway through microwaving.
7. Transfer chicken to shallow platter. Spoon sauce over chicken. Serve.

HOW DOES IT GET SO CRISPY?
One hallmark of dipped fried chicken is its coating, which retains its crispy, craggy texture after being sauced. We’ve tested many fried chicken coatings over the years, and our reliable mixture of three main ingredients gave us the best results in this recipe. Here’s why.
Flour provides bulk and the basis for the substantial coating.
Cornstarch absorbs water and helps form an ultracrispy sheath when exposed to hot oil.
Baking powder leavens the mix, making the coating airy and light.
 
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I had no idea that Texas Pete hot sauce originated in North Carolina.

Some good leads on this topic. Maybe it is about time to have a feathered feasts monthly challenge, chicken turkey, duck, grouse ... I'll be trying some of this style chicken soon.

mjb.

ps: And speaking of hot sauce, some of you beer drinkers might be familiar with the phone app 'untappd'. I wish there was a similar program for hot sauces.
 
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Joined Jul 13, 2012
Sounds tasty and I have't made fried chicken in a long time. I'd probably go with Garlic Cholula and honey for my hot and sweet components. Baking powder is great for making super crispy oven fried wings. I don't see why it wouldn't work for regular chicken parts thereby avoiding the oil thing altogether.
 
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Joined Oct 23, 2012
I had no idea that Texas Pete hot sauce originated in North Carolina.
Yes, it did. When I was in grad school, I lived a block from the Texas Pete plant (also next to a day old bread store and the cigarette factory, so not great neighborhood but cheap and close to school). A classmate of mine lived in the carriage house of Thad? Garner's widow (Texas Pete is made by Garner foods) in the rich part of town. She told him lots of stories about the old days. Apparently, Thad's older brother was at Duke and Thad planned to go but the depression hit and he wasn't sure if he could afford college with the cash he had saved so he opened a BBQ place to make some more. They apparently didn't make great BBQ but folks loved their sauce and as well the hot sauce they made, which eventually became Texas Pete and never ended up going to Duke.

NC dipped chicken evolved from the BBQ places near Lexington (which always have good fried chicken as well) dipping fried chicken in the Lexington Style sauce. Used to be a few really good places in WS to get it when I was in school. Ted's was one of the famous ones. Good and cheap, perfect for poor grad students.
 

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